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There is a tempting array of restaurants offering everything from delicious ethnic specialities to haute cuisine served in splendid surroundings.
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"This recognition which exposes us to 50 million AAA members throughout North America goes to show that with proper training and the right environment, Barbadians can achieve the highest international standards," said Taylor, managing director of the South Coast establishment.
"Another point that should not be missed is that Restaurant at Southsea is 100-per-cent Bajan. It is owned, operated and staffed by Barbadians," added Taylor who has wide experience in restaurant and hotel management.
Restaurant at Southsea is the first AAA Four Diamond restaurant in Barbados and only the second in the Eastern Caribbean. There is one five diamond restaurant in Bermuda and 15 four diamonds in the wider Caribbean.
Each year AAA assesses some 55 000 lodgings and restaurants and makes awards on a scale of one to five diamonds.
Soon after its opening in November 2003, Restaurant at Southsea started receiving critical acclaim.
By May 2004 the American magazine, Conde Naste Traveller#restaurant, rated it among the top 66 new restaurants in the world.
In June the fine dining establishment copped the Barbados Hotel and Tourism Association's Restaurant Of The Year-President's Award.
Taylor said the restaurant has captured the attention of several upscale magazines, including Bon Appetit, "and they all bring international attention not only to us but to Barbados as a whole.
"I can't over-emphasise the importance of the dedicated staff which has grown to 40 and includes a manager who is 22."
The Restaurant at Southsea, in St Lawrence Gap, Christ Church, has been named in Conde Nast Traveler’s 2004 Hot Tables list as one of the Top 66 elite restaurants worldwide.
Thomas Wallace, editor-in-chief of Conde Nast explained that the restaurant’s unique confluence of great food, outstanding service and sophisticated style placed it in this prestigious category.
“It’s not easy to make it to the Hot Tables list. The magazine’s editorial staff sifted through hundreds of noteworthy restaurants that opened in the past year, and called upon a global network of correspondents to put each dining establishment to the test.
“The result is the 2004 Hot Tables list – the definitive guide to the newest and most irresistible global eateries, which will reach three million of the most affluent, well-traveled, and discerning readers in the world of magazine publishers,” Thomas was quoted as saying.
Complete with a certificate, the letter congratulated the five-month-old restaurant on its achievement.
Charlie Taylor, and his son Barry, executive chef, have been creating a metropolitan dining experience on the island, which surpasses the usual “on-island” dining experiences.
In an interview with the Sunday Sun, former hotelier Taylor said he was exceptionally pleased with the restaurant’s achievement.
“We are just five months old, but we feel honoured to be named in such an elite group. From the beginning we felt we were the top restaurant on the island because of the quality of our food, our variety of dishes, the exceptional attention of our staff and the quality of service.
“Our staff have been an integral part of our establishment from day one,” Taylor added, as he publicly complimented each staff member on their attitude to diners.
“If you look after your staff they will look after you,” he concluded.
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